Oeno 2015
10ème Symposium international d'Oenologie de Bordeaux
Topics

The presentations will explore state-of-the-art technology, innovations and applications derived from five areas of vine and wine research.

> The plant and the environment

Terroir and viticultural geography. Soil-climate combinations. Ecophysiology. Vine genetics. Water management. Cultivation practices. Sustainable viticulture. Plant health.

> Grape quality

Development of the berry. Maturation. Biosynthesis of secondary metabolic compounds. Chemical analysis and grape composition. Grape processing and pre-fermentation operations.

> Grape and wine microorganisms

Microbial ecology (identification, interaction). Genomics and genome dynamics. Molecular bases of adaptation to the environment. Physiology and metabolisms of microorganisms of oenological interest and of wine spoilage, and the effects on wine composition and quality.

> Wine chemistry, processes, wine components with physiological effects

Chemical analysis of grapes and wines, analytical development. Grape and wine composition (polyphenols, aromas, polysaccharides, proteins, etc.). Oenological and technological practices and their impact on wine quality. Chemical and physical-chemical reactions and interactions during vinification and maturation. Grape and wine stabilisation and macromolecules. Wine authenticity, traceability during production and storage, processes of wine stabilisation through to bottling, stoppers, gaz control processes and equipment (oxygen, nitrogen, etc.), temperature control, sensors for monitoring harvest parameters and vinification operations. Hygiene and cleaning, food safety and physiological effects in wine production and consumption.

> Sensory analysis and consumer interface: metrology, psychophysics and neurophysiology 

Grape and wine quality-control and sensory-analysis techniques. Sensory perception of grapes and wine associated with sensors and biosensors. New approaches focusing on neurophysiological aspects, the psycho-physiological metrology of tasting and the psychology of tasters. Food safety and physiological effects in wine production and consumption.


The research unit Enology, ISVV, University of Bordeaux, is organizing the 10th International Symposium of Enology of Bordeaux in the prestigious Palais de la Bourse in Bordeaux.

The scheme for the organization of previous conferences (plenary interventions, brief interventions within the framework of workshops, poster presentations) involving themes: plant and environment; quality of the grapes; microorganisms of grapes and wine; composition and wine chemistry, processes, components of wine physiological effects; sensory analysis and consumer interface will be complemented by talks of renown researchers specialized in the fields of cognitive psychology, neuroscience, experimental economics, analytical chemistry, microbiology and chemistry of wine to a point on the current knowledge in these disciplines and identifying prospects for the future of enology.


In 1963, to mark the 100th anniversary of Louis Pasteur's work on wine, was created by Prof. J Ribéreau-Gayon and Dr E Peynaud, the 1st International Symposium of Enology of Bordeaux.

Since then, the school of Bordeaux wine from the University of Bordeaux organizes regularly (every 4 years since 1995) an international symposium that brings together scientists and experimenters working in the field of enology.

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